claire freehafer

ingredients

• 2 flatbreads
• 1 red onion, thinly sliced
• 4 oz pineapple (in juice)
• 5 tsp red wine vinegar
• 1 poblano pepper, thinly sliced
• 4 oz fresh mozzarella, diced (½-inch)
• ¼ cup monterey jack cheese, shredded
• ¼ oz cilantro, finely chopped
• 2 oz BBQ sauce
• 1 tsp olive oil
• 4 tsp vegetable oil

instructions

1. place a foil-lined baking sheet on top rack (for 4 servings, 2 foil-lined sheets, on top and middle racks) and preheat oven to 450 degrees. drain pineapple over a small bowl, reserving juice. stir ¼ of the onion, half the vinegar, and a pinch of salt into bowl with juice. set aside.

2. heat a drizzle of oil in a large pan over medium heat. add remaining onion and cook, stirring and adding splashes of water as necessary to prevent sticking, until softened, 6-8 minutes.

3. toss poblano slices in a second small bowl with a drizzle of olive oil, salt, and pepper.

4. once cooked onion is softened, increase heat under pan to medium high. add pineapple and another drizzle of oil; cook, stirring, until pineapple is lightly browned, 2-3 minutes. stir in remaining vinegar. cook, stirring, until onion and pineapple are caramelized and jammy, 1-2 minutes more. turn off heat and season with salt and pepper.

5. brush or rub each flatbread with a drizzle of oil. remove prepared baking sheet from oven; carefully place flatbreads on it (for 4 servings, divide flatbreads between 2 prepared sheets). evenly spread with BBQ sauce, then top with caramelized onion and pineapple, poblano, monterey jack, and mozzarella.

6. return flatbreads to top rack until cheese has melted and edges are golden brown, 10-12 minutes. (for 4 servings, return to top and middle racks; swap rack positions halfway through baking.) transfer to a cutting board and top with cilantro and pickled onion (draining first) to taste. slice into pieces, divide between plates, and serve.